不同提取方法对新疆薄皮核桃油酸价和过氧化值的影响

Effects of Different Extraction Methods on the Oleic Acid Value and Peroxide Value of Xinjiang Thin Skinned Walnut

核桃是一种具有很高营养价值和经济价值的胡桃科果木。从核桃仁中提炼的核桃油中含有丰富的微量元素、多酚化合物、黄酮类物质以及多种维生素。研究核桃油中的酸价和过氧化值,对于核桃油的生产提炼具有重要意义。本文以新疆薄皮核桃为研究对象,通过3种不同的提取方法研究其酸价和过氧化值。结果显示,不同的研究方法对新疆薄皮核桃油脂的气味、色泽、氧化稳定性的差异较大,索氏提取法提取所需时间较长,有溶剂残留,更加适合于实验室;通过超临界CO_2提取的核桃油具有较高的纯度,但是其成本较高;相比而言,冷榨法更加适用于新疆薄皮核桃油的提取。

Walnut has high nutritional value and economic value.The walnut oil extracted from walnut kernels is rich in trace elements,polyphenol compounds,flavonoids and various vitamins.To study the acid value and peroxide value of walnut oil is of great significance for the production and refinement of walnut oil.In this paper,Xinjiang thin-skinned walnuts were studied and their acid value and peroxide value were studied by three different extraction methods.The results of the study showed that the differences in the odor,color,and oxidation stability of Xinjiang thin-skinned walnut oils were greater,and the time required for Soxhlet extraction was longer and solvent residues were more suitable for the laboratory;the walnut oil extracted by CO2 has higher purity,but its cost is higher;the cold-pressing method is more suitable for the extraction of Xinjiang thin-skinned walnut oil.